How to prepare, press, and transform any type of tofu into a delicious meal.
Tofu preparation is a simple yet important matter. Being hasty or impatient can cause the texture to become mushy and the taste to become blah. Prove to your friends that tofu can be tantalizing with the following hints and tips.
Confused about which tofu is right for the job? Read more about choosing tofu.
Preparing tofu
- Soft or medium tofu:drain the water from the package prior to use. Pressing (see below) is not required unless medium tofu is to be grated or expected to hold its shape.
- Firm tofu: dishes are best planned at least an hour in advance, but preferably closer to a day ahead of time. Water needs to be pressed out of the tofu to make room for the marinade, and to allow the tofu to take on that perfect texture when grilled or fried.
Pressing Tofu
1. Old-Fashioned “plate” method (what most cookbooks mean by "Press the tofu"):
- Drain water from tofu package
- Plate tofu on a large plate
- Place another plate on top of the tofu brick
- Place a heavy object on top of the top plate
- Allow tofu to press for about anhour
Method one will yield the best and most even results, but If an hour is simply too long to wait, try method two.
2. Quick-press method:
- Drain water from tofu package and give the brick a quick squeeze with your hands
- Wrap tofu in a clean tea towel
- Place tofu on a clean plate with a heavy object (phone book, can) on top
- Allow to drain and press for up to an hour
3. Late-coming-home-from-work method: fast food, tofu-style.
This method uses more elbow grease and produces more breakage. It is best when the recipe does not require neat slices of tofu or extensive marinading, as more water will remain, leaving less room for marinade. Sometimes, dinner just needs to be on the table in 30 minutes.
- Drain water from tofu package
- Gently grab tofu in two hands
- Stand over sink
- Squeeze water out of tofu slowly; this will take several minutes
- Marinate or use in recipe as directed
Cooking Tofu
Tofu is versatile and can be integrated into almost any type of dish. Most prefer it with marinade or sauce.
For the best texture, cook the tofu before adding sauce. For stir-fries, add sauteed tofu to the pan with the sauce after vegetables have cooked. For the barbecue, marinade slices first to seal in the flavour.
Cook tofu using one of these methods:
- Pan-fry over medium-high or high heat for a crispy golden tofu with a softer centre. Time: less than 10 minutes.
- Deep-fry in oil for a creamy centre and decadent exterior (dip in sauce afterwards). Time: less than 5-10 minutes.
- Bake in sauce or marinade for a chewier, meatier texture. Time: less than 1 hour.
- Barbecue for an intense flavour. Time: about 20 minutes.
Soft tofu: has the texture of a custard when blended. Some soft tofus come flavoured; these are perfect to eat on their own as desserts.
- Flavoured soft tofu blended with fresh berries
- Blended with cinnamon and maple syrup to make dip for fruit and cookies
- Vegan Chocolate Mousse
- Smoothies
- Pudding
- Chocolate Peanut Butter Tofu Pie
Medium tofu
- Scrambled tofu
- Substitute for ricotta cheese in recipes
- Substitute for paneer (fresh cheese often used in Indian cooking)
Firm or extra-firm tofu
- Marinated Grilled Tofu
- Buffalo-style Tofu
- Stir-fry
- Crumbled into soups or stews
Storing Leftover Tofu
Store cooked tofu in the fridge for up to several days. Snack on it cold or re-heat using oven, stovetop or microwave.
